Mushroom Shawarma
Mushroom shawarma is a delicious vegetarian/vegan alternative to the traditional shawarma. Instead of using meat, this dish is made with marinated oyster mushrooms that are seasoned with a variety of spices and roasted in a cast-iron pan to perfection. The mushrooms are then wrapped in a pita bread and topped with fresh veggies and a tangy (plant-based) yogurt sauce.Say goodbye to soggy pita bread by cutting off the top, flipping it around, and inserting it into the bottom of your pita pocket. Like this, you can enjoy your pita without any mess.
Servings: 2
Ingredients
For the mushrooms:
- 9 oz / 250 g oyster mushrooms
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 cloves garlic finely diced
- 2 tsp smoked paprika
- 1 tsp cumin ground
- 1/2 tsp cracked pepper
- oil for frying
For the herbed yogurt sauce:
- 1 cup plant-based yogurt
- 1/2 cup fresh parsley
- 1/2 cup fresh mint
- juice of 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp pepper
- drizzle of olive oil
For the rest:
- 2 pita pockets
- 1/2 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 cup lettuce leaves
- 1/2 cup radishes thinly sliced
- 1/2 cucumber thinly sliced
- 1/4 cup fresh mint leaves
Instructions
- Start by cleaning and tearing the oyster mushrooms into thin strips. Next, prepare a marinade with the rest of the mushroom ingredients. Coat the mushrooms in the marinade, massage well, and let them sit for at least 10 minutes.
- Once the mushrooms are marinated, heat oil (in a cast iron pan if you have one) over medium-low heat and roast the mushrooms for about 15 minutes until they are tender and slightly charred.
- To assemble your mushroom shawarma, warm up your pita bread. Chop the top off, flip it around, and insert it into the bottom of the pita pocket.
- For the yogurt sauce finely chop the herbs. Mix with the yogurt, lemon juice and season with salt & pepper. Drizzle with olive oil.
- Fill it with the grilled mushrooms and the veggies. Drizzle some yogurt sauce on top and enjoy your delicious vegetarian shawarma!